Bigos Polish cabbage stew

Bigos Polish cabbage stew

Bigos Polish cabbage stew keeps up to three days in the refrigerator and tastes best warmed up. Dice bacon and onion and fry in lard. Dice pork shoulder, cut Frankfurter sausage and minced sausage into slices and add. Dice and add the tomatoes. Bigos Polish cabbage stew with marjoram, pressed garlic and pepper season. Deglaze with wine and cover with a lid. Bigos Polish cabbage stew at low heat braise for 60 minutes. Soak plums. Cut the cabbage into pieces and place in a pot with the sauerkraut. Sprinkle the stone with mushrooms. Dice and add the plums. Pour on the water, put on the lid and bring to the boil briefly. Switch to level 1. Cook cabbage until soft, stirring occasionally. Stir the flour into the cabbage. Bigos Polish cabbage stew with the cabbage mix. Serve with salt and potatoes.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
488 kcal
50 g
21 g
20 g

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